Tuna Puttanesca

Method

Briefly heat 6 tbsp oil in a large non-stick pan and gently saute the garlic and chilli. Remove from the heat and add the anchovies, olives, tomatoes, capers, 6 large sliced basil leaves, the parmesan with a little fresh oil. Set aside.

Season the tuna and cook to the desired degree on a lightly oiled, preheated ridged grill, squeezing with lemon juice and spraying with a little more oil as you do so.

To serve, mound the 'salad' on individual plates and top with the tuna and a garnish of basil.

Ingredients

extra virgin olive oil

2 garlic cloves, crushed

1 small red chilli, sliced

3 anchovies, finely chopped

5 pitted black olives, sliced

6 cherry tomatoes, quartered

1 heaped tbsp drained capers

fresh basil leaves

1 tbsp freshly grated parmesan

4 x 180 gm tuna (or swordfish) steaks, cleaned

sea salt & freshly ground pepper

olive oil spray

1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.